6 russet potatoes, cut into wedges
1 tsp.dried thyme
1 tsp.black pepper
1 1/2 tsp.olive oil
3 cups shredded Parmesan cheese
Cut potato lengthwise into wedges. Place in a bowl.
Add thyme and pepper and toss well. Drizzle oil over wedges,tossing well to coat.
Arrange on a sheet pan coated with cooking spray. Bake at 450 F for 30 minutes.
Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.
12 med. potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
1/3 cup vegetable oil
Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat. Pour oil in to two 13"x9"x2" baking pans; pour potatoes into pans. Bake uncovered, at 375 for 40-50 minutes or until tender. Yields: 12 servings.